Snappy wiener schnitzel recipe.

Items needed:

1 1/2 lbs. Veal scallops or veal cutlets.

1 cup all purpose flour.

1/4 tspn salt.

1/8 tspn pepper.

2 eggs, beaten.

1 cup dry bread crumbs.

1 cup butter.

1/4 cup lemon juice.

1 lemon, thinly sliced.

Pound scallops gently into 1/8 in. thickness, or find veal cutlets already pounded out and cryovac sealed from a mail order company. This is what I use.

Combine flour, salt and pepper.

Dip veal in flour, then eggs and bread crumbs.

Melt butter in a large skillet until very hot. Can also add a little bit of olive oil with the butter.

Fry veal until golden brown.

Remove from pan to plate.

Add lemmon juice to pan drippings and cook 2-3 minutes.

Pour over veal and garnish with lemon wedges.

Note: This dish requires a good beer like Hefeweizen (wheat beer) such as Franziskaner or Paulaner or a golden lager like Warsteiner. This is very important for authenticity.

Also requires a side dish of Spaetzle

Return From Schnitzel Recipe Page to Veal Recipes Page.